Author: Garrett Lattanzio
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages :
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Book Description
Trials were conducted to investigate the effects of wildfire smoke exposure over a duration of up to 48 hours on the chemical properties of wine grapes and resulting wines. Hoop-houses were constructed over rows of vines to contain smoke generated by for the trials. Experiments took place at the Washington State University Roza research vineyard located in Prosser, WA. Sixty vines of Cabernet Sauvignon, two control groups, front and back (of hoop-house), and two treatment groups, front and back (n=4) and Merlot, two control groups, front and back, and three treatment groups, front, back, and mixed (n=5) were smoked in separate vineyard trials using fuel sources common to wildfires in 2017. Four trials were conducted in 2018 using only Merlot vines, smoke treatments were done based on berry maturity including at pre veraison, 50% veraison, 3 weeks post 50% veraison, and 6 weeks post 50% veraison. Each of these trials had two control groups, front and back, and two treatment groups, front and back (n=4 for all trials). Berry samples were taken at various time points throughout the smoke treatments and analyzed for the presence of smoke taint related compounds. Experimental wines were made from the treatments and controls and sampled daily during fermentation to monitor the extraction of smoke compounds. The chemical composition of grapes and resulting wines was used to model differences among samples using discriminant analysis. Smoked grape samples at the end of each trial were readily differentiated from the samples taken at the beginning of each trial. Wines made from smoke exposed grapes could be separated from those made from control fruit. The compounds important for differentiating among the grape and wine samples included smoke derived thermal degradation products of lignin, including volatile phenols and their glycosides. Based on results from these trials, more analysis of data is needed, but it is expected that this study will lend to the development of smoke taint determination methods for use in the wine industry. It is the hope that this research will shed light on the contribution of previously unrecognized compounds on smoke taint in wine.
Author: Kristen Renee Kennison
Publisher:
ISBN:
Category :
Languages : en
Pages : 196
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Book Description
This research identified key periods of grapevine sensitivity to smoke uptake as: (1) from shoots 10 cm in length to full-bloom (low levels of smoke taint); (2) from berries pea size to the onset of veraison (variable levels of smoke taint); and (3) from 7 days post veraison to harvest (high levels of smoke taint). A novel smoke application methodology consisting of a smoke generator and greenhouse-grade tent was developed to facilitate the accurate application of smoke treatments to field-grown grapevines. Smoke treatments were applied to grapevines at key stages during the seasonal growth cycle, on repeated occasions and at a range of densities and durations.
Author: Sandra Dominguez Suarez
Publisher:
ISBN: 9781392894279
Category :
Languages : en
Pages :
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Book Description
Almost all research regarding smoke taint has been undertaken in Australia covering vine susceptibility, potential mitigation actions during winemaking to limit smoke taint expression and potential ways to remove smoke taint in the final wines. A thorough review of published smoke taint research indicated large gaps in knowledge and inconsistent results. The objective of this research was to compare all the suggested wine protocols that evolved from prior research using smoke impacted grapes under identical winemaking conditions except for the parameter under investigation. All investigations were performed at the UC Davis Research and Teaching Winery. Cabernet Sauvignon grapes were received from three different areas with varied amounts of smoke exposure (Oakville, Alexander Valley, and Silverado Trail AVA’s) in Northern California. Gas chromatography mass spectrometry (GC-MS) and sensory analysis were performed in order to correlate wine composition to smoke taint characteristics. The winemaking variables investigated were the use of different fermentation yeasts, oak additions and fermentation temperatures. Among other attributes, smokiness and ashy aftertaste were found to be significantly different among the wines, showing a clear difference between the wines that were made from smoke impacted fruit and the control wines that were made from non-impacted fruit. One yeast showed a significant effect by highlighting the fruitiness in the wines and reducing the ashy aftertaste. Different oak additions were not successful in masking the impact of the smoke. Similarly, different fermentation temperatures did not have a significant impact on smoke expression in the resulting wines. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers as well as the expression of smoke taint sensory characteristics.
Author: Ioan Pavel Ivanov Gitsov
Publisher:
ISBN:
Category : Smoke
Languages : en
Pages :
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Book Description
Grapevines that have been exposed to smoke have higher concentrations of methoxyphenols, due to degradation of lignin upon the burning of plant material. These methoxyphenols are responsible for smoky aromas and flavors and are present as free compounds and bound glycosylated forms. Upon fermentation of impacted fruit, these compounds are extracted and carried over into the finished wine. This phenomenon has a severe impact on wine sensory characteristics, and in turn, on reputations of established wineries and vineyards. In this study, methods for remediation of the free and bound smoke-related compounds were explored. Using gas-chromatography mass-spectrometry, reverse osmosis coupled with adsorption using activated carbon was successful in reducing the peak areas of phenol, 2,6-dimethylphenol, 2-ethyl-4-methylphenol, 2-ethyl-6-methylphenol, syringol, eugenol, and trans-isoeugenol in one treatment of research smoked Merlot wine, but surprisingly, not in the second. Furthermore, treatment of a commercial wine that was exposed to uncontrolled smoke application showed reductions in peak areas for different compounds, as expected, since the conditions of smoke application play a role in which compounds are present. Though it was not analyzed, it is imperative to also monitor beneficial aroma compounds present in the wine when treating smoke tainted wines, due to the low specificity of activated carbon. Enzymatic hydrolysis as a method for reducing the bound fraction of smoke compounds was also explored. Using a collection of ten enzymes with varying glycosidase, peroxidase, and pectinase activities, smoked and unsmoked permeate fractions were treated. Efficacy of treatment was determined using ultra-high pressure liquid chromatography-quadrupole time of flight-mass spectrometry to monitor peak areas for five bound compounds and five free compounds of interest. Of the ten enzymes analyzed, AR2000, Scottzyme BG, and Lallzyme Beta were found to be the most successful in liberating bound compounds following a 2h treatment time. As these three enzymes are a cocktail of enzymatic activities, advertised as pectinases with glycosidase and esterase side activities, future work should be carried out to determine which enzyme is primarily responsible for hydrolysis. Since these enzymes are readily used in the wine industry, however, implementation for treatment of smoke tainted wines is easy and inexpensive.
Author: Andrew L. Waterhouse
Publisher: John Wiley & Sons
ISBN: 1119894093
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
Author: Michael C. Qian
Publisher: OUP USA
ISBN: 9780841227903
Category : Science
Languages : en
Pages : 0
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Book Description
Describes the advances in flavor chemistry research related to alcoholic beverages.
Author: Antonio Morata
Publisher: BoD – Books on Demand
ISBN: 953512692X
Category : Technology & Engineering
Languages : en
Pages : 472
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Book Description
Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.
Author: Andrew L. Waterhouse
Publisher: John Wiley & Sons
ISBN: 1118730712
Category : Science
Languages : en
Pages : 472
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Book Description
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.
Author: Keith Grainger
Publisher: John Wiley & Sons
ISBN: 1118979079
Category : Technology & Engineering
Languages : en
Pages : 528
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Book Description
An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy
Author: Fernanda Cosme
Publisher: BoD – Books on Demand
ISBN: 1839625759
Category : Science
Languages : en
Pages : 258
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Book Description
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
